Gas flush high pressure pasteurization packaging and associated methods

ABSTRACT

The present disclosure is directed to systems and methods for packaging perishable foods. A packaging method in accordance with several embodiments of the disclosure can include, for example, mating a tray with a product. The tray can include a compartment having a generally similar shape as the shape of the product. The method can further include gas flushing an internal atmosphere around a product, and sealing the product and the internal atmosphere between a lid and the tray. Additionally, the method can include pasteurizing the product with an application of substantially uniform high pressure to a surface area of the package (e.g., high pressure pasteurization).

CROSS-REFERENCE TO RELATED APPLICATION(S)

The present application is a continuation of U.S. patent applicationSer. No. 13/907,820, filed May 31, 2013, which is a continuation of U.S.patent application Ser. No. 12/968,175, filed Dec. 14, 2010, whichclaims the benefit of U.S. Provisional Patent Application No.61/370,415, filed on Aug. 3, 2010, each of which is herein incorporatedby reference in its entirety.

TECHNICAL FIELD

The present disclosure relates generally to packaging perishableproducts and, more particularly, to gas flush and high pressurepasteurization packaging.

BACKGROUND

Perishable products (e.g., meats, cheeses, fruits, medications, etc.)are generally packaged at a processing facility prior to shipment toretail outlets and/or consumers. Exposure of perishable products toambient air (e.g., an oxygen-nitrogen atmosphere) results in spoilage.Thus, to extend the shelf lives of perishable products, conventionalpackages confine perishable products in atmospheres that inhibit thegrowth of pathogens. For example, a conventional package includes twoimpermeable membranes that form a hermetic seal around a product. Such apackage can also seal in a gas or gas mixture other than ambient airthat extends the shelf life of the product more than a vacuumed package.The gas or gas mixture can be inserted into the package using gasflushing methods, e.g., modified atmosphere packaging (“MAP”) andcontrolled atmosphere packaging (“CAP”). MAP modifies the internalatmosphere of a package by injecting a desired gas mixture (e.g.,nitrogen, carbon dioxide, etc.), whereas CAP controls a defined mix ofgases with an external apparatus or internal chemical reactions.

More recently, processing facilities have implemented high pressurepasteurization (“HPP”) methods to package and preserve some perishableproducts. Conventional HPP methods include placing a package in anenclosure (e.g., a water tank) and applying a uniform pressure (e.g.,hydraulic pressure) to a surface area of the package. With little to noheat treatment, the intensity and duration of pressure can effectivelydestroy pathogenic microorganisms in the product by interrupting theircellular functions. Thus, unlike traditional pasteurization, HPP canpasteurize heat sensitive products. Additionally, the absence of heattreatment during HPP can facilitate the retention of freshness, flavor,color, and nutrients of packaged foods. HPP also extends the shelf lifeof products compared to conventional gas flush packaging, and generallyreduces the process time of traditional pasteurization. However,conventional HPP packages include little to no free space since theapplication of high pressure (e.g., 87,000 psi (5,998 bar)) compressespackaging materials. If the package includes free space, the highpressure can cause packaging materials and hermetic seals to rupture.Thus, conventional HPP packaging is generally suited for products havingmostly homogenous consistencies (e.g., guacamole, applesauce, etc.) thatdo not require free space within packages for the separation of distinctsections and/or components.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1A is a top view of a package configured in accordance with severalembodiments of the disclosure; FIG. 1B is a side view of the package ofFIG. 1A; and FIG. 1C is a cross-sectional view of the package takenalong the line 1C-1C of FIG. 1B.

FIG. 2 is a bottom isometric view of a package configured in accordancewith several other embodiments of the disclosure.

FIG. 3 is an isometric view of a tray configured in accordance withseveral embodiments of the disclosure.

FIG. 4 is a flow diagram illustrating a process for packaging perishableproducts configured in accordance with several embodiments of thedisclosure.

DETAILED DESCRIPTION

The present disclosure describes methods and systems (collectively,“technology”) for gas flush high pressure pasteurization packaging. Apackaging method configured in accordance with several embodiments ofthe disclosure can include, for example, positioning a perishableproduct in a compartment of a tray. The compartment and the product canhave generally similar shapes, such that the tray mates with theproduct. The method can further include attaching a lid to a portion ofthe container and over the product to form a package. The package can begas flushed, hermetically sealed, and undergo high pressurepasteurization (“HPP”) without rupturing the package or damaging theproduct. Perishable products packaged in accordance with the technologybenefit from a longer shelf life than conventional gas flush packagedproducts (e.g., triple the shelf life). Additionally, packagesconfigured in accordance with the technology can include more free space(e.g., greater than 10% free space) than conventional HPP packages. Asan example, a package having a total volume exceeding 110 mL may containa product having a volume of 100 mL. The additional free space canprevent HPP from crushing and/or smashing the product. Thus, despite theapplication of high pressure, packaged products configured in accordancewith the present technology can preserve the separability of sections(e.g., slices of cheese) and/or the integrity of distinct components(e.g., fruit and nuts in fruitcake) of the product, while stillbenefiting from the advantages of HPP (e.g., an extended shelf life).

Certain details are set forth in the following description and in FIGS.1A-4 to provide a thorough understanding of various embodiments of thedisclosure. For example, the term tray generally refers to any container(e.g., pre-formed tray, blister) configured to at least partiallyenclose or otherwise receive a product. Other well-known structures andsystems often associated with packaging perishable products have notbeen shown or described in detail below to avoid unnecessarily obscuringthe descriptions of the various embodiments of the technology.Additionally, a person of ordinary skill in the relevant art willunderstand that the technology may have additional embodiments that maybe practiced without several of the details described below. In otherinstances, those of ordinary skill in the relevant art will appreciatethat the methods and systems described can include additional detailswithout departing from the spirit or scope of the disclosed embodiments.

In the Figures, identical reference numbers identify identical or atleast generally similar elements. To facilitate the discussion of anyparticular element, the most significant digit or digits of anyreference number refers to the Figure in which that element is firstintroduced. For example, element 100 is first introduced and discussedwith reference to FIG. 1.

FIG. 1A is a top view of a package 100 configured in accordance withseveral embodiments of the disclosure. In the illustrated embodiment,the package 100 includes a tray 102 having a compartment 110 thatreceives a perishable product 108. The product 108 can be a perishablefood, e.g., deli meat, cheese, peaches, applesauce, and/or otherperishable products that can be pasteurized. The compartment 110 can bea cavity, indent, and/or other suitable portion of the tray 102 that canreceive the product 108. The tray 102 can mate with the product 108. Twoobjects are said to mate when they have generally similar shapes, andone object can receive the other due to its larger size. In FIG. 1A, forexample, the compartment 110 has larger dimensions than those of theproduct 108 and has a generally similar shape as the shape of theproduct 108. Thus, the compartment 110 can receive and mate with theproduct 108. In other embodiments, the compartment 110 can have adifferent shape that is generally similar to the shape of the product108 it receives. In at least several embodiments, the correspondencebetween the shape of the compartment 110 and the shape of the product108 need not be exact. It is generally sufficient that the overall outerbounds of the shape be at least approximately geometrically similar. Insome embodiments, the tray 102 can include a plurality of compartments110 having shapes generally similar to those of the products theycontain, and dimensions larger than those of the products.

The tray 102 can be made from a flexible, semi-rigid, and/or rigid traymaterial that can be formed into a desired shape before the tray 102receives the product 108, and that can fully or partially recover to theinitial shape of the tray after deformation during HPP. In someembodiments, for example, the tray material is a thermoplastic that canbe formed into a shape and has enough resiliency to expand back to itsinitial shape after compression (e.g., approximately 15%) experiencedduring HPP. In other embodiments, the tray 102 can comprise otherplastic materials, metals, and/or other suitable materials that haveenough rigidity to form a desired shape and enough elasticity to recoverafter deformation from HPP.

The tray 102 can be formed using suitable tray forming methods known tothose skilled in the art. In some embodiments, for example, a thermoformfill-seal (“TTFS”) machine can shape a thermoplastic into the tray 102.Suitable TTFS machines include the R535 available from Multivac® ofKansas City, Mo., and the PowerPak^(NT) from CFS of Bakel, theNetherlands. In other embodiments, a traysealer can be used to form afoamed material into the tray 102. Suitable traysealing machinesinclude, for example, the T800 from Multivac® and the Twinstar® 9Traysealer from CFS.

In some embodiments, the tray 102 can be formed to have a shapecorresponding to the dimensions and/or shape of a particular product. Asan example, a TTFS machine can receive a material (e.g., athermoplastic), heat the material, form the material into a tray havinga compartment shaped like the shape of a product, and load the productinto the tray. In some other embodiments, a machine can pre-form a traysuch that a compartment of the tray has a shape that can adequatelyreceive and mate with a product. As an example, a TTFS machine can shapepre-formed trays according to a design specification so compartments inthe trays can mate with products having a specified size and shape.

The package 100 also includes a cover or lid 104 that can hermeticallyseal the product 108 within the compartment 110. As illustrated in FIG.1A, the lid 104 can be attached to an upper peripheral portion 116 ofthe tray 102. The lid 104 can be attached to the upper peripheralportion 116 using an adhesive, a snap, heat seal, a mechanicalinterference between the tray 102 and the lid 104, and/or other suitableattachment devices that can form a hermetic seal. For example, theMultivac® R535 machine described above can heat seal the lid 104 to theupper peripheral portion 116. In other embodiments, the lid 104 can besealed to another portion of the tray 102.

The lid 104 can be made from a generally flexible and/or semi-rigidlidding material. For example, the lidding material can include plastic(e.g., styrene, PVC), film, paper, foil, and/or another suitablematerial that can be attached and sealed to the tray 102. In variousembodiments, the same material can be used to form the lid 104 and thetray 102 and/or the lid 104 and the tray 102 can be integrally formed.

Free space within the package 100 (e.g., the difference between thedimensions of the compartment 110 and the product 108) can include aninternal atmosphere 106. The internal atmosphere 106 is a gas or gasmixture such as nitrogen, carbon dioxide, oxygen, and/or anothersuitable gas that can be hermetically sealed within the package 100. Insome embodiments, the internal atmosphere 106 can extend the shelf-lifeof the product 108.

The internal atmosphere 106 can be added into the package 100 and sealedbetween the tray 102 and the lid 104 using suitable gas flushingmethods. For example, a gas flushing machine can raise the tray 102 to avacuum-tight seal chamber where the machine can remove the ambient airfrom the package 100. The machine can then add the internal atmosphere106 between the tray 102 and the product 106 using pins and/or a nozzleand apply heat and/or pressure to hermetically seal the lid 104 to thetray 102. In other embodiments, a gas flushing machine can add theinternal atmosphere 106, then remove the ambient air, and seal the lid104 to the tray 102. Suitable gas flushing machines include, forexample, the Twinstar® 9 Traysealer from CFS. In some other embodiments,gas flushing can include displacing the ambient air inside the packagewith the internal atmosphere 106 and sealing the lid 104 to the tray102. In yet other embodiments, the internal atmosphere 106 can be addedbetween the sealed tray 102 and lid 104 using other suitable methods.For example, controlled atmosphere packaging (“CAP”) can control theinternal atmosphere 106 with an external apparatus or internal chemicalreactions.

As illustrated in FIGS. 1B and 1C, the internal atmosphere 106 cancreate a pressure within the package 100 that slightly collapses the lid104 (e.g., deflect the lid 104 inwardly toward the compartment 110)against the product 108. As an example, gas flushing the package 100with the internal atmosphere 106 can create a pressure of 2.901 psi (200mbar) within the package. An external atmospheric pressure of 14.707 psi(1014 mbar) creates a net pressure of 11.806 psi (814 mbar) on thepackage 100 that slightly compresses the lid 104 against the product108. The collapsed lid 104 can restrict the movement of the product 108within the package 100 to prevent damage to the product 108 during othermanufacturing processes (e.g., HPP) and/or handling.

The internal atmosphere 106 can act as a padding around the product 108that protects the product 108 from undesirable pressure. In someembodiments, for example, the internal atmosphere 106 can form a gasbarrier that prevents the pressure exerted on the package 100 during HPPfrom crushing the product 108. The internal atmosphere 106 can alsoprotect the product 108 when the package 100 is exposed to an externalatmosphere (e.g., a pressure of 14.707 psi (1014 mbar). The volume ofthe internal atmosphere 106 necessary to provide adequate pressurerelief can depend on the relationship between the size, shape, and depthof the tray and the size, shape, and height of the product. As anexample, the internal atmosphere 106 can create a gas pressure withinthe tray 102 that can range from approximately 14.707 psi (150 mbar) toapproximately 5.802 psi (400 mbar). In other embodiments, the gaspressure can be higher or lower.

The package 100 can undergo HPP to pasteurize the product 108 and extendthe product's shelf life. Suitable HPP techniques are available from theAmerican Pasteurization Company of Milwaukee, Wis. During HPP, thepackage 100 can be placed into an enclosure that applies high pressureto a surface area of the product 108 for a duration of time thatpasteurizes the product 108. For example, the package 100 can be placedin a tank of water and hydraulic pressure can be applied to the exteriorsurface of the package 100. The level of pressure (e.g., approximately80,000 psi (5,516 bar) to approximately 90,000 psi (6,205)) and duration(e.g., 1 to 6 minutes) necessary to attain pasteurization can depend onthe density, pH levels, and/or other attributes related to the product108. For example, HPP of a sliced deli meat product can include placingthe package 100 in a tank of water and applying a pressure of 87,000 psi(5,998 bar) for 1.5 to 3 minutes. If the product 108 has a lower pHand/or a lower density than the deli meat, the HPP process can becarried out at a lower pressure and/or for a shorter period of time. Theopposite can be true if a product has a higher pH level and/or isdenser.

The package 100 can withstand HPP without rupturing the package 100,despite having free space between the package 100 and the product 108.Mating the tray 102 to the product 108 and gas flushing the package 100with the internal atmosphere prevent the tray 102 from breaking underthe high pressures of HPP. During conventional HPP, for example, theapplication of pressure may compress trays such that they collapse intoany free space within the package. The high pressure can collapse thetrays so far into the free space, that the trays rupture and/or cannotretain their original shape. However, the package 100 only allows thetray 102 to collapse until the tray 102 contacts the product 108 and/orthe internal atmosphere 106 restricts the movement of the tray 102. Theproduct 108 and/or the internal atmosphere 106 can support the tray 102and prevent the tray 102 from collapsing until failure. The generallysimilar shapes of the product 108 and the compartment 110 ensure thatthe package 100 reduces or eliminates the unsupported free space thatwould cause the tray material to fail or the hermetic seal between thetray 102 and the lid 104 to rupture. After HPP, the tray 102 can fullyor substantially recover to its original shape. Advantageously, matingthe tray 102 with the product 108 can also reduce the amount of liquid,known to those skilled in the art as “purge,” released from the product108 during the application of high pressure. For example, the generallysimilar shapes of the tray 102 and the product 108 limit the voidswithin the package 100 in which the purge can rest.

Gas flushing the internal atmosphere 106 into the package 100 can alsorelieve some pressure on the product 108 before, during, and after HPP.For example, the internal atmosphere 106 can provide a barrier of freespace around the product 108 that prevents HPP from smashing the product108. Additionally, gas flushing can slightly collapse the lid 104 toprevent the product 108 from moving substantially within the tray 102.Slightly collapsing the lid 104 can also prevent the application ofnon-uniform pressure on the product 108 during HPP and subsequenthandling.

The package can provide adequate free space (e.g., greater than 10%)within the package 100 to preserve the integrity of distinct portionsand/or components of the product 108 during HPP. As an example, thepackage 100 can contain slices of a product 108 (e.g., cheese) andmaintain the separability of the individual slices after HPP. As anotherexample, the package 100 can contain a non-homogenous product 108 (e.g.,fruitcake) and maintain the distinction between individual textures andparticles of the product. The package 100 can also contain a homogeneousproduct (e.g., applesauce) and maintain its consistency.

As illustrated in FIG. 1A, in some embodiments, the package 100 canfurther include an easy open feature 112. Packages that undergo HPP aregenerally difficult to open because they are often tightly sealed toprevent damage to the package during the application of high pressure.The package 100, however, can include the easy open feature 112 thatallows a consumer to open the package 100 without excessive force and/ortools (e.g., scissors, knives, etc.). The easy open feature 112 can be atear tab, an easy-to-peel corner, a serrated cut, and/or another featureknown to those skilled in the art that simplifies opening the package100.

As further illustrated in FIG. 1A, the package 100 can include a resealfeature 114 that can facilitate reclosing the package 100 after it hasbeen opened (e.g., after partial use of the product 108 by a consumer)and seal the product 108 from further exposure to ambient air. In theembodiment illustrated in FIG. 1A, for example, the reseal feature 114is an adhesive film that secures and at least substantially seals twoportions (e.g., the lid 104 and the tray 102) of the package 100together. In other embodiments, the reseal feature 114 can include aZiploc® closure, mechanical interference between the tray 102 and thelid 104, and/or other suitable features that can reseal the package 100.As illustrated in FIG. 1A, the reseal feature 114 and the easy openfeature 112 can be a single feature. In other embodiments, the resealfeature 114 and the easy open feature 112 can be distinct features.

FIG. 2 is a bottom isometric view of a package 200 configured inaccordance with several embodiments of the disclosure. The package 200illustrated in FIG. 2 includes several features that are generallysimilar in structure and function to that of the corresponding featuresof the package 100 described above with reference to FIGS. 1A-C. Forexample, the package 200 includes a tray 202, a lid 204, a product 208,an internal atmosphere 206, and a compartment 110. The compartment 210is shaped generally similar to the product 208 (e.g., a cut of meat).The compartment 210 has larger dimensions than those of the product 208it contains and can mate with the product 208. The package 200 furtherincludes an easy open feature 212 and a reseal feature 214. In theembodiment illustrated in FIG. 2, the easy open feature 212 is aserrated edge on the lid 104 and the reseal feature 214 is a tear tab.In some embodiments, the package 200 can include different easy openfeatures 212 and/or different reseal features 214. Similar to thepackage 100 of FIGS. 1A-C, the package 200 illustrated in FIG. 2 caninclude more than 10% free space.

The package 200 can undergo gas flushing to insert the internalatmosphere 206 into at least a portion of the free space within thepackage 200. The internal atmosphere 206 can have a volume that providesa barrier around the product 208 to at least partially relieve theproduct 108 from exposure to undesirable pressures. Additionally, thepackage 200 can undergo HPP without destroying the integrity of thesections, components, and/or consistencies of the product 208.

FIG. 3 is an isometric view of a tray 302 for a package configured inaccordance with several embodiments of the disclosure. The tray 302 canhave features generally similar to those of the tray 102 illustrated inFIGS. 1A-C. In the illustrated embodiment, however, the tray 302includes two compartments 310 (identified individually as 310 a and 310b), each shaped generally similar to the shapes of the products eachcompartment 310 is to contain. Each compartment 310 can mate with aproduct. In other embodiments, the tray 302 can include more than twocompartments 310 and/or the individual compartments 310 can be shapeddifferently.

FIG. 4 is a flow diagram illustrating a process 400 for packaging aperishable product configured in accordance with several embodiments ofthe disclosure. The process 400 can include decision block 402 todetermine whether a pre-formed tray is provided. A pre-formed tray canhave an indent, a cavity, or a compartment with a shape generallysimilar to the shape of the perishable product. If a pre-formed tray isprovided, the process 400 can continue at block 406. Alternatively, if apre-formed tray is not provided, the process 400 can continue at block404. Block 404 includes forming a tray for one or more particularproduct(s) using suitable tray forming methods (e.g., the Multivac® TTFSmachine described with reference to FIGS. 1A-C). The tray can compriseany suitable flexible, semi-rigid, and/or rigid material that canmaintain a desired shape before the tray receives a product and can matewith the product in the manner described above.

Block 406 includes mating a product with the tray. In this step, thecompartment of the tray can receive the product. The product andinternal side walls of the tray can be separated by free space thatallows the product to preserve the separability of pieces of the product(e.g. slices of meat or cheese), the consistency of the product (e.g.,guacamole), and/or the distinct components of the product (e.g., fruitand nuts in fruitcake) during subsequent processing.

Block 408 includes gas flushing the tray with an internal atmosphere.Gas flushing can include placing the product and the tray in a sealedenvironment (e.g., hermetically sealed), removing ambient air (e.g.,vacuuming) from around the product, and surrounding the product with theinternal atmosphere. The internal atmosphere can comprise a volume ofgas (e.g., nitrogen) or mixture of gases (e.g., carbon dioxide andnitrogen) that can form a barrier around the product and relieve theproduct from exposure to undesirable pressures. The gas flushing stepcan include methods known to those skilled in the art (e.g., CAP, MAP).

Block 410 includes attaching a cover or lid to a portion of the tray tohermetically seal the internal atmosphere and the product between thelid and the tray. The lid can be attached or bonded to the tray usingsuitable systems, e.g., the Multivac® R535 described above. The lid cancomprise any suitable flexible, semi-rigid, and/or rigid material thatcan attach and seal to the tray.

In some embodiments, the internal atmosphere can create a low pressurewithin the package such that the lid slightly collapses inwardly on theproduct once the package is exposed to an external atmosphere.Collapsing the lid can restrict or prevent movement of the productwithin the tray to reduce damage from a pressure differential duringsubsequent processing and handling. As an example, if the externalatmosphere is approximately 14.707 psi (1014 mbar), gas flushing cancreate approximately 14.707 psi (150 mbar) of pressure inside thepackage so that approximately 12.531 psi (864 mbar) can collapse the lidagainst the product. In other embodiments, other pressures may be used.

Block 412 includes applying HPP to the package. HPP can include placingthe package in a tank and applying a high, uniform pressure (e.g.,87,000 psi (5,998 bar)) that inactivates harmful pathogens in theproduct. In various embodiments, other conventional methods of HPP canbe applied to the package.

The process 400 can produce a package that includes more free space thanconventional HPP packages to preserve distinct sections, components,and/or consistencies of the product. The process 400 can also produce apackage that reduces the purge secreted from the product during HPPsince the mated tray decreases voids within the package in which purgecan rest. Additionally, the process 400 can substantially extend theshelf life of the product.

From the foregoing, it will be appreciated that specific embodiments ofthe present technology have been described herein for purposes ofillustration, but that various modifications may be made withoutdeviating from the technology. For example, the embodiments illustratedin FIGS. 1A-C include an irregularly shape compartment. However, otherembodiments of the new technology can include trays with compartmentsthat have standard geometric shapes (e.g., circles, rectangles) thatcorrespond to the shapes of the products they are to contain.Additionally, the lid described in FIGS. 1A-4 can be any type of cover,shell, top, and/or membrane that can seal products and internalatmospheres within the package. Certain aspects of the new technologydescribed in the context of particular embodiments may be combined oreliminated in other embodiments. For example, the trays and the lidsdescribed in FIGS. 1A-C can be integrally formed. Further, whileadvantages associated with certain embodiments of the new technologyhave been described in the context of those embodiments, otherembodiments may also exhibit such advantages, and not all embodimentsneed necessarily exhibit such advantages to fall within the scope of thetechnology. Accordingly, the disclosure and associated technology canencompass other embodiments not expressly shown or described herein.

1. An at least partially automated method of packaging a perishableproduct, comprising: mating a tray with a product, the tray having acompartment, the compartment and the product having generally similarshapes, and wherein the product is substantially in the compartment; gasflushing the product in the compartment with an internal atmosphere;hermetically sealing the internal atmosphere and the product between thetray and a lid to form a package; and pasteurizing the product with anapplication of substantially uniform high pressure to a surface area ofthe package.
 2. The method of claim 1 wherein: mating the tray with theproduct includes positioning the product in the compartment of the tray;gas flushing includes removing at least a portion of oxygen from aroundthe tray and the product and adding a gas at a pressure less than anexternal pressure to slightly collapse the lid to the product; andpasteurizing the product includes positioning the package in anenclosure, applying a pressure of at least 80,000 psi to the surfacearea of the package, and removing the package from the enclosure, thepackage having a volume including at least 10% free space.
 3. The methodof claim 1 wherein mating the product with the tray further comprises:selecting the product, the product having a first volume; and formingthe compartment in the tray, the compartment having a shape generallysimilar to a shape of the product, and the package having a secondvolume at least 10% greater than the first volume.
 4. The method ofclaim 1 wherein mating the product with the tray further comprises:selecting the tray, the compartment of the tray having a second volume;and selecting a product, the product having a first volume at least 10%less than the second volume, and having a shape generally similar to thecompartment.
 5. The method of claim 1 wherein gas flushing the internalatmosphere further comprises: removing at least a portion of oxygen fromaround the product; and adding the internal atmosphere in a free spacebetween the product and an interior surface of the compartment, the freespace comprising at least 10% of a volume of the package.
 6. The methodof claim 5 wherein adding the internal atmosphere further includesadding a gas at a pressure less than an external pressure to at leastpartially collapse the lid to the product.
 7. The method of claim 1,further comprising forming at least one of an easy open feature and areseal feature at a surface of the package, wherein the easy openfeature is configured to separate the lid from the tray afterpasteurization, and wherein the reseal feature is configured to at leastsubstantially seal the product from an external atmosphere afterpasteurization.
 8. The method of claim 1 wherein the product is a firstproduct, the compartment is a first compartment, the lid is a first lid,the internal atmosphere is a first internal atmosphere, the package is afirst package, and the method further comprising: mating a secondproduct in a second compartment of the tray, the second compartment andthe second product having at least generally similar shapes; andhermetically sealing a second internal atmosphere and the second productbetween the tray and a second lid to form a second package.
 9. Themethod of claim 8 wherein the internal atmosphere is a first internalatmosphere, and the method further comprising adding a second internalatmosphere in a free space between the second product and an interiorsurface of the compartment, the free space comprising at least 10% of avolume of the second package.
 10. The method of claim 1 whereinpasteurizing the product further includes applying at least 80,000 psito the package without breaking the hermetic seal.
 11. The method ofclaim 1, further comprising attaching the lid to a portion of the tray,wherein the lid covers the product in the compartment.
 12. An at leastpartially automated method of packaging a perishable product,comprising: positioning a product substantially in a cavity of acontainer, the cavity and the product having generally similar shapes,and wherein the product has a first volume and the cavity has a secondvolume at least 10% greater than the first volume; gas flushing aninternal atmosphere into a free space, the free space being defined bythe difference between the first and second volumes and comprising atleast 10% of the second volume; attaching a cover to a portion of thecontainer, the cover and the container enclosing the product to form apackage; sealing the cover to the container; and applying substantiallyuniform high pressure to an exterior surface of the package topasteurize the product.
 13. The method of claim 12, further comprising:selecting the container, the cavity of the container having a firstshape; and selecting the product, wherein the product has a shapegenerally similar to the first shape.
 14. The method of claim 12,further comprising: selecting the product, the product having a secondshape; and forming the cavity in the container to have a shape generallysimilar to the second shape.
 15. The method of claim 12 wherein gasflushing the internal atmosphere further comprises adding a gas aroundthe product at a pressure less than an external pressure to at leastpartially collapse the cover to the product.
 16. The method of claim 12wherein applying substantially uniform high pressure further comprisesapplying at least 80,000 psi to the package without destroying the sealof the package.
 17. A packaged perishable product, comprising: acontainer having a peripheral surface and a cavity spaced below theperipheral surface, the cavity having a first shape; a perishableproduct positioned at least partially within the cavity, the producthaving a first volume and a shape is at least generally similar to thefirst shape, wherein the compartment is configured to mate with theproduct; a cover sealed to the container, wherein the cover and thecontainer form a package having a second volume, and wherein the packageis configured to withstand substantially uniform pressure of at least80,000 psi; and an internal atmosphere at least partially filling thedifference between the first volume and the second volume.
 18. Thepackaged perishable product of claim 17 wherein the first volume is atleast 10% smaller than the second volume.
 19. (canceled)
 20. Thepackaged perishable product of claim 17, further comprising an easy openfeature on at least one of the container and the cover, the easy openfeature being configured to open the package.
 21. The packagedperishable product of claim 17, further comprising a reseal feature onat least one of the container and the cover, the reseal feature beingconfigured to at least substantially seal the product from exposure toan external atmosphere.